Canning Chicken Stock

Step-by-step directions on how to use a pressure canner to preserve chicken stock and make it shelf stable.

Canning chicken stock is economical and allows you to control the ingredients.

Making and canning your own stock

Making your own chicken stock or broth isn't difficult. I often make my own. Sometimes I use a whole chicken and sometimes I use the leftover bones from a roasted chicken or turkey.

The results are always amazing. I like knowing exactly what goes into my food and making your own means you're in control of the ingredients.

Once your stock is made you can use it all right away, freeze it or can it using a pressure canner.

Canning your chicken stock means your stock is able to be stored at room temperature and is ready to use anytime you need it. It does take a bit of time to can the stock, but once done it's so easy to just grab a jar at dinner time and add it to a recipe.

This method also works with homemade turkey broth.

If you haven't used a pressure canner before, you'll want to read How to Use a Pressure Canner.

Stock vs broth

Is it stock or is it broth? I use the two terms interchangeably but there is actually a difference. Stock is made primarily from bones and broth is made from using the bones and meat.

Both are a liquid full of delicious flavor and many times my stock or broth is a combination of both. I always use vegetables and there are always bones and sometimes I use meat too.

For the purpose of canning, chicken stock and chicken broth are treated the same way. So whether you've made stock or broth, the canning method is exactly the same.

How to can chicken broth

Set up your canning area

1. Prepare your stock and have simmering hot on the stove.
2. Wash and rinse your jars. The jars need to be hot when you fill them in order to avoid possibly shattering of the jars. You can pull them straight from the dishwasher or pour hot water into the jars.
3. Wash your canning lids with hot soapy water and rinse well. Lids do not need to be boiled prior to using (this is an old practice that is no longer necessary.)
4. Set your pressure canner on the stove with 2 inches of water. Heat water until water is simmering.
5. Place rack or spacer in the bottom of pressure canner
6. Have a clean, damp cloth ready to wipe rims of jars
7. Set out the funnel and have jar lifter ready

Filling the jars

1. Fill each jar with hot chicken stock
2. Leave 1 inch of head space from the top of the jar to the top of the liquid
3. Wipe rim of jars

4. Place lid and then screwband
5. Tighten rim, but don't over-tighten. Just hand-tighten until it's snug.
6. Place jar in canner
7. Continue filling jars until all jars are filled

Using the pressure canner

1. Place lid on pressure canner and close and lock into place
2. Make certain the steam release valve is uncovered
3. Turn heat to medium-high and wait for steam to begin venting
4. Once you have a steady stream of steam, set the timer for 10 minutes. Allow the steam to fully vent for 10 minutes.
5. Place vent cover on steam release valve
6. Begin watching pressure gage. Pressure needs to reach at least 10 pounds of pressure (a higher pressure is needed for different elevations, see chart below.)
7. Adjust heat as the pressure gets close to the desired pressure
8. Once the pressure is at 10 pounds (or above for higher elevations) set timer for 20 minutes for pints and 25 minutes for quarts
9. Monitor pressure canner to make certain it maintains the correct pressure. Adjust the temperature of the stove as needed.

When time is up

• As soon as your timer goes off, turn off heat
• Do Not Release steam cover or lid!
• Wait until pressure fully drops to zero and then wait at least 5 minutes
• Carefully remove steam valve. Steam may still stream when you pull off valve. This is okay. Wait 5 additional minutes.
• Unlock and carefully remove lid. The contents will still be very hot. Use oven mitts and open lid away from you to avoid any steam that may remain.
• Let jars sit in the opened kettle for 10 minutes. This helps prevent siphoning of liquid.
• Use jar lifter tongs and lift out one jar at a time. Place jars on a wire rack and space jars at least 1 inch apart.
• Do not tighten or remove bands and do not touch lids.
  Let jars sit for 12 hours before moving. The jars will continue to bubble for a few hours.

Preparing the jars for storage

• After at least 12 hours, remove bands from jars
• Check seals. If any aren't fully sealed, place in refrigerator and use within 3 days.
• Wash outside of jars to remove any residue that may have seeped out of jars
• Label and date jars
• Place in a cool, dry, dark place for up to one year

Canning tips

• Follow safe canning practices. Read and reread steps, especially venting times, processing times and pressure settings.
• Use pint or quart-sized jars
• Yield will depend on how many jars your pressure canner will hold
• Use your favorite chicken stock or broth for canning
• This recipe also works with beef broth or stock

Altitude adjustment

Altitude Feet	Pounds of Pressure
1,001- 2,000 2,001- 3,000 3,001- 6,000 6,001 - 8,000 8,001-10,000	11 pounds 12 pounds 13 pounds 14 pounds 15 pounds

Uses for chicken stock

• Chicken broccoli and rice
• Ham tetrazzini
• Creamy chicken noodle soup
• Baked chicken and rice
• Homemade chicken pot pie

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my canning recipes.

Listen to the recipe

You can listen to all the steps on how to can tomatoes on the podcast Preserving the Pantry! Just click on the play button below to listen now!